This cacio e pepe kugel combines the flavors of Rome’s famous pasta dish with the comfort of a rich baked kugel. Cooked linguine is mixed with ricotta, mascarpone, Pecorino Romano, and plenty of black pepper and baked until crisp and golden.
This recipe takes the traditional Jewish noodle casserole known as kugel and smothers it with the rich, cheesy, peppery goodness of Roman cacio e pepe. It’s simple to make and comforting as heck.–Angie Zoobkoff
Cacio e Pepe Kugel Recipe
- Quick Glance
- 25 M
- 1 H, 15 M
- Serves 8 to 12
- 2 pounds whole milk ricotta (900 g), whipped in a food processor or stand mixer until smooth
- 1 pound mascarpone (454 g)
- 3 cups Pecorino Romano cheese (300 g), divided
- 2 tablespoons freshly ground black pepper, plus more for garnish
- 1 teaspoon kosher salt
- 1 1/2 pounds dried linguine, fettuccine, or spaghetti (680 g)
- 1 tablespoon butter (14 g)
- 1. Preheat the oven to 350°F (175°C).
- 2. Bring a large pot of water to a boil and generously season with salt.
- 3. In a large bowl, combine the ricotta, mascarpone, and 2 cups Pecorino, stirring well to combine. Stir in the black pepper and salt.
- 4. Stir the pasta into the water and cook until just barely al dente, 7 to 10 minutes. (The pasta will finish cooking in the casserole.) Drain and transfer the pasta to the seasoned cheese mixture, stirring well to thoroughly coat the pasta.
- 5. Coat a 9-by-13-inch (23-by-33-cm) baking dish with the butter. Transfer the pasta-cheese mixture to the baking dish and top with the remaining 1 cup Pecorino Romano cheese. Bake until the top and sides are crisp and golden brown, 40 to 50 minutes.
- 6. Sprinkle with more black pepper for garnish, cut into squares, and serve.